Looking for the ultimate ribeye roast recipe? Look no further! This recipe for smoked ribeye roast on a pellet grill is guaranteed to satisfy all of your carnivorous cravings.
With its tender, juicy meat and smoky flavor, this dish is perfect for any barbecue or special occasion. So fire up that pellet grill and get ready to wow your guests with this delicious recipe.
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Smoked Ribeye Roast
This recipe for smoked ribeye roast on a pellet grill is sure to be a hit with anyone who loves a good cut of meat. The ribeye roast is a prime cut of beef known for its rich, beefy flavor and tender, juicy texture.
When smoked to perfection on a pellet grill, the roast takes on a smoky flavor that adds an extra layer of depth and complexity to the meat. The result is a mouthwatering dish that satisfies even the most discerning palate.
Whether serving it for a special occasion or just a casual backyard barbecue, this recipe is sure to be a crowd-pleaser. So, if you love smoked meat, you’ll want to give this recipe a try!
How To Make Smoked Ribeye Roast
Ok, enough talking, and let’s get to cooking the most amazing smoked Ribeye Roast you’ve every had! By the time you’re done making this recipe, your friends and family will be praising you for your BBQ mastery!
- Step 1 – Preheat Smoker
Preheat your pellet grill to 250 degrees Fahrenheit (F). This will ensure the grill is at the proper temperature for cooking the roast. To do this, turn on your pellet grill and set the temperature to 250 degrees F. It is important to close the lid for 15 minutes after turning on the grill, as this will allow the temperature to stabilize and ensure that the grill is fully heated.
- Step 2 – Prep Your Ribeye Roast
While the pellet grill is heating up, prepare the ribeye roast by trimming any excess fat and reducing the thickness to about 1/4 inch. This will help the roast cook evenly and reduce the cooking time. To do this, use a sharp knife to carefully remove any large pieces of fat from the surface of the roast. Then, use a meat tenderizer or rolling pin to gently pound the roast until it is about 1/4 inch thick.
- Step 3 – Seasoning
Mix mustard, garlic, and Worcestershire sauce in a small bowl. This will create a flavorful coating for the roast. To do this, measure out equal parts of mustard, garlic, and Worcestershire sauce and mix them in a small bowl until well combined. You can adjust the amounts to your liking or add additional seasonings if desired.
Coat the ribeye roast with the mustard mixture and season it generously with your favorite rub. This will add flavor and help create a crust on the surface of the roast. To do this, use a brush or spoon to evenly coat the surface of the roast with the mustard mixture. Then, sprinkle your favorite rub over the top of the roast, making sure to cover the entire surface. You can use store-bought rubs or create your blend using a combination of herbs and spices. (Optional: add some fresh thyme to the roast by sprinkling it over the top of the rub.)
- Step 4 – Smoke The Roast
Insert a meat probe into the center of the ribeye roast and place it on the grill grates of the pellet grill. This will allow you to monitor the roast’s internal temperature as it cooks. To do this, find the center of the roast and carefully insert the probe into it, making sure not to touch any bones. Then, place the roast on the grill grates and close the lid.
Smoke the roast until it reaches an internal temperature of 135 degrees F for rare or 145 degrees F for medium. This should take about 3-4 hours, depending on the size and thickness of the roast. To do this, let the roast cook on the pellet grill until it reaches the desired internal temperature, checking it regularly with a meat thermometer. Be sure to keep the lid closed as much as possible to maintain the heat and smoke inside the grill.
- Step 5 – Rest and Serve
When the roast is ready, please remove it from the pellet grill and tent it loosely in foil for about 20 minutes to rest. This will allow the juices to redistribute and make the roast easier to slice and serve. To do this, carefully remove the roast from the grill and place it on a cutting board. Then, cover it loosely with foil, not wrapping it too tightly. Let it rest for about 20 minutes before slicing and serving. Enjoy your delicious smoked ribeye roast!
Tips For Making The Best Smoked Ribeye Roast
- Choose a high-quality ribeye roast: Look for a ribeye roast with a deep red color and plenty of marbling, resulting in a more flavorful and tender final product.
- Trim excess fat from the roast: Trimming excess fat from the roast will help it cook evenly and reduce the cooking time.
- Season the roast generously: Use your favorite rub or seasoning blend to add flavor to the roast. Be sure to season the roast generously and coat it evenly for the best results.
- Use a meat thermometer: A meat thermometer is essential for ensuring that the roast is cooked to your desired level of doneness. Insert the thermometer into the center of the roast to check the internal temperature.
- Let the roast rest after cooking: Allowing the roast to rest after cooking will allow the juices to redistribute and make the meat easier to slice and serve.
Best Sides for Smoked Ribeye Roast
- Grilled vegetables: Try grilling a variety of vegetables, such as asparagus, bell peppers, zucchini, or onions, to add a burst of flavor to the meal.
- Roasted potatoes: Roasted potatoes are a classic side dish that pairs well with almost any type of meat. Try roasting small red potatoes or fingerling potatoes with olive oil, salt, and your favorite herbs for an easy and flavorful side dish.
- Creamed spinach: This creamy and flavorful side dish is a great way to add some greens to your meal. Try sautéing fresh spinach with garlic and heavy cream, then seasoning it with salt, pepper, and a pinch of nutmeg.
- Baked beans: Baked beans are a classic barbecue side dish that pairs well with smoked meats. Try making a batch of homemade baked beans using dried beans, bacon, onions, and your favorite BBQ sauce for a delicious and hearty side dish.
- Corn on the cob: Grilled corn on the cob is a summertime favorite that pairs well with smoked ribeye roast. Try grilling corn on the cob with a little bit of butter and your favorite seasonings for an easy and delicious side dish.
- Coleslaw: This refreshing side dish is a great way to add some crunch and brightness to the meal. Try making a homemade coleslaw with shredded cabbage, carrots, and a simple dressing of mayonnaise, vinegar, and sugar.
Smoked Ribeye Roast Recipe
- 1 (4-6 lb) Ribeye Roast
- 4 tbsp Yellow Mustard
- 1 tbsp Worcestershire Sauce
- 1 Clove Garlic, Minced
- Favorite Rib Rub
- 4 Fresh Thyme
- Preheat your smoker to 250 degrees F and close the lid for 15 minutes.
- While the smoker is heating up, prepare the ribeye roast by trimming any excess fat and reducing the thickness to about 1/4 inch.
- In a small bowl, mix together mustard, garlic, and Worcestershire sauce. Coat the ribeye roast with this mixture and season generously with your favorite rub. (Optional: add some fresh thyme to the roast.)
- Insert a meat probe into the center of the ribeye roast and place it on the grill of the smoker.
- Smoke the roast until it reaches an internal temperature of 135 degrees F for rare or 145 degrees F for medium (this should take about 3-4 hours).
- When the roast is ready, remove it from the smoker and tent it loosely in foil for about 20 minutes to rest. Then slice and serve.